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Let's be honest... when a chocolate craving strikes, only the fudgiest, most indulgent brownies will do... and that's exactly why I'm sharing the recipe for these one-bowl fudgy Oreo brownies.
After testing countless batches (tough job, I know), I've perfected these Oreo-stuffed brownies with a technique that ensures that elusive shiny top everyone fights over. Melting some sugar with butter and oil creates a magical syrup that guarantees fudginess, while beating the remaining sugar with eggs gives you that Instagram-worthy shiny top. Then we fold in regular cocoa, black cocoa, chopped Oreos, AND chocolate chips because, apparently, regular brownies weren't decadent enough. The result? A brownie so good you'll suddenly become very popular at potlucks. Just don't tell anyone how easy they were to make - let them think you slaved away all day.
And can we talk about the Oreo situation for a second? While recipe testing, I tried crushing them into oblivion and incorporating them into the batter, which was a rookie mistake; the texture and flavor of the Oreos disappeared almost entirely. Instead, my recipe testing revealed the best thing to do is roughly chop them so you get these glorious chunks throughout the brownies. Some go right into the batter, creating perfect pockets of cookies n cream goodness, while others get pressed on top for that beautiful visual appeal. Each bite gives you the perfect ratio of fudgy brownie to crunchy cookie bits.
Looking for other mind-blowing brownie recipes? Don't worry, I've got you covered with my red velvet brownies, s'mores brownies, and cookie butter brownies - because clearly, I have a brownie problem.
How to Make Fudgy Oreo Brownies
One-Bowl Fudgy Oreo Brownies
Ingredients
- 150 g unsalted butter
- 28 g vegetable oil
- 250 g granulated sugar divided
- 2 large eggs (~100g)
- 1 teaspoon vanilla extract
- 85 g all-purpose flour
- 25 g unsweetened natural or Dutch process cocoa powder
- 5 g black cocoa *see notes
- ½ teaspoon fine sea salt
- 115 g semisweet chocolate chips
- 12 Oreos roughly chopped
Instructions
- Preheat the oven to 350°F (180°C). Grease and line an 8x8-inch pan with parchment paper, letting the excess extend over the sides of the pan, then set aside.
- Combine the butter, oil, and ½ cup (100 g) of the granulated sugar in a small saucepan over medium-low heat and stir until completely melted; the mixture will bubble up and have a syrupy texture. Then, remove it from the heat and set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric hand mixer, whisk together the remaining ¾ cup (150 g) of granulated sugar, eggs, and vanilla on medium-high until combined and fluffy, about 3-4 minutes.
- Add the slightly cooled butter/sugar mixture and beat until well incorporated.
- Add in the flour, cocoa powder, black cocoa, and salt, and use a rubber spatula to gently fold until mostly combined. Fold in most of the chocolate chips and Oreos (reserve some for the next step) until incorporated.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips and Oreos on top. Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownies comes out fudgy but the edges look cooked through.
- Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares. Cover and store leftover brownies at room temperature for up to 5 days.
Suzanne
Great recipe, wide appeal, delicious first time out!
Mike Johnson
Thanks for the feedback! Love that the brownies were a hit on your first try!
Angela
I can’t wait to make these!! They look amazing!!